您好，欢迎访问江苏省农业科学院 机构知识库！
江苏省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken

文献类型： 外文期刊

作者： Liu, Yini 1 ; Wang, Rui 4 ; Wang, Debao 1 ; Sun, Zhilan 1 ; Liu, Fang 1 ; Zhang, Dequan 3 ; Wang, Daoying 1 ;

作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China

3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage &, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

4.Nanjing Tech Univ, Coll Food Sci & Light Ind, Nanjing 211816, Peoples R China

关键词： Chitosan; Hydrogel; Antibacterial; Food packaging

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 127 卷

页码：

收录情况： SCI

摘要： Food safety caused by microbial contamination is an important problem that is difficult to solve for the food industry. In this study, the effective antibacterial hydrogel from electrospinning nanofibers prepared using gelatin, chitosan, and 3-phenyllactic acid (PLA) after water absorption was used to improve the antibacterial performance and prolong the shelf life of chilled chicken meat. The structure, water-absorbing ability, antibacterial ability, and fresh-keeping ability of this hydrogel were characterized. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy showed that the carboxyl group in PLA reacted with the amino group in chitosan, which formed amide bond under acidic conditions. This bond enhanced the water absorption and stability of the hydrogel. Low-field nuclear magnetic resonance showed that the addition of PLA not only changed the structure of hydrogels but also changed the ratio of different states of water in the hydrogels. The swelling ratio of GCP-1 hydrogel was two times larger than that of GCP-0 hydrogel, and scanning electron micrographs showed that the GCP-1 hydrogel after water absorption had a unique spongy shape. Furthermore, the GCP-1 hydrogel effectively inactivated foodborne pathogens Staphylococcus aureus and Escherichia coli and prolonged the preservation of chilled chicken to 4 days. This study provides an innovative way to apply electrospinning nanofibers in food packaging.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：江苏省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台